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Cooking Light Pot Stickers

Source of Recipe


Cooking Light Magazine December 2003



List of Ingredients



• 1/2 cup dry sherry
  
• 1/2 cup water
  
• 1/2 ounce dried shiitake mushrooms
  
• 3/4 cup finely chopped bok choy (about 1/2 pound)
  
• 1/3 cup chopped green onions
  
• 1/4 cup finely chopped water chestnuts
  
• 1 tablespoon low-sodium soy sauce
  
• 1 teaspoon salt
  
• 2 teaspoons minced peeled fresh ginger
  
• 2 teaspoons grated lemon rind
  
• 1 teaspoon dark sesame oil
  
• Dash of hot sauce
  
• 1/2 pound ground chicken or turkey
  
• 24 wonton wrappers
  
• 2 tablespoons cornstarch
  
• 1/4 cup vegetable oil, divided
  
• 1 cup water, divided
  






Instructions



1. To prepare pot stickers, bring sherry and 1/2 cup water to a boil in a small saucepan. Remove from heat; add mushrooms. Cover and let stand 30 minutes or until mushrooms are tender. Drain and discard liquid. Finely chop mushrooms. Combine mushrooms, bok choy, and the next 9 ingredients (bok choy through chicken), stirring well.
   
   
2. Working with 1 wonton wrapper at a time (cover remaining wrappers with a damp towel to prevent drying), spoon about 1 1/2 teaspoons chicken mixture into center of each wrapper. Moisten edges of dough with water; bring 2 opposite corners to center, pinching points to seal. Bring the remaining 2 corners to center, pinching points to seal. Pinch 4 edges together to seal. Place pot stickers on a large baking sheet sprinkled with cornstarch.
   
   
3. Heat 2 tablespoons oil in a large nonstick skillet over medium-high heat. Add half of pot stickers; cook 2 minutes or until bottoms are golden brown. Carefully add 1/2 cup water to pan; cover and cook 4 minutes. Uncover and cook 3 minutes or until liquid evaporates. Repeat procedure with remaining 2 tablespoons oil, pot stickers, and 1/2 cup water.
   
   






Final Comments


Serve w/ Dipping Sauce for Pot Stickers (see under Sauces)

Makes 24 pot stickers.